Zucchini, lemon and ricotta linguine
8
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Your dinner guests will never know that this delicious linguine dish can be made in just 10 minutes! The lemon adds a fresh zing and ricotta a lightness that will make it a favourite.
Ingredients
Dry pasta
250 g, linguine
Olive oil
1 tbs
Garlic
2 clove(s), thinly sliced
Fresh red chilli
1 whole, deseeded, finely chopped
Zucchini
2 medium, coarsely grated
Fresh lemon rind
2 tbs, finely grated
Lemon juice
2 tbs
Reduced-fat ricotta cheese
125 g, crumbled
Fresh mint
¾ cup(s), coarsely chopped
Instructions
1
Fill and boil the kettle. Pour boiling water into a large saucepan and return to the boil over high heat. Cook pasta in boiling salted water, following packet instructions, or until just tender. Drain, reserving 1/3 cup (80ml) cooking liquid. Return pasta to pan.
2
Meanwhile, heat oil in a large non-stick frying pan over high heat. Cook garlic and chilli, stirring, for 1 minute or until fragrant. Add zucchini and cook, stirring, for 2–3 minutes or until light golden. Season with salt and pepper.
3
Add rind, juice, ricotta, mint, zucchini mixture and reserved cooking liquid to pasta and toss to combine. Serve.
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